کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5542071 | 1402514 | 2017 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Short communication: Survival of Vaccinia virus in inoculated cheeses during 60-day ripening
ترجمه فارسی عنوان
ارتباطات کوتاه مدت: زنده ماندن ویروس واکسن در پنیر های انجیر طی 60 روزه
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کلمات کلیدی
پنیر رسیدن، شیر خام تلقیح شده، ویروس واکسن عفونت ویروسی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
چکیده انگلیسی
Bovine vaccinia is a neglected zoonosis caused by Vaccinia virus (VACV) and has a major economic and public health effect in Brazil. Previous studies showed infectious VACV particles in milk from either experimentally or naturally infected cows and in fresh cheeses prepared with experimentally contaminated milk. Ripening is a process that leads to major changes in the physical and chemical characteristics of cheese, reducing contamination by spoilage, pathogenic microorganisms, or both. However, it is not known if VACV infectious particles persist after the ripening process. To investigate this issue, viral infectivity at different ripening times was studied in cheeses manufactured with milk experimentally contaminated with VACV strain Guarani P2 (GP2). Cheeses were analyzed at 1, 7, 14, 21, 45, and 60 d of ripening at 25°C. Viral DNA was quantified by real-time PCR, and VACV isolation and titration were performed in Vero cells. The whole experiment was repeated 4 times. Analysis of the mean viral DNA quantification and infectivity indicated a reduction of approximately 2 logs along the ripening process; however, infectious viral particles (1.7 à 102 pfu/mL) could still be recovered at d 60 of ripening. These findings indicate that the ripening process reduces VACV infectivity, but it was not able to inactivate completely the viral particles after 60 d.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 100, Issue 9, September 2017, Pages 7051-7054
Journal: Journal of Dairy Science - Volume 100, Issue 9, September 2017, Pages 7051-7054
نویسندگان
Izabelle S. Rehfeld, Ana Luiza S. Fraiha, Ana Carolina D. Matos, Maria Isabel M.C. Guedes, Erica A. Costa, Marcelo R. de Souza, Luigi F.L. Cavalcante, Zélia I.P. Lobato,